Lifestyle

Are you into Japanese cuisine? If yes, have you ever tried Japanese fusion food and that too in the unusual Banani/Gulshan area? Today’s write-up is about a famous restaurant in Dhanmondi. I am sure by this time most of you are already guessing the right name. Located in Dhanmondi, the name of the place is Izakaya and I would highly recommend this if you want to experiment with Japanese fusion food.

For the ones who heard the name for the first time, I am sure you must be curious about what the name ‘Izakaya’ means right ? Well according to Google it is a type of Japanese bar in which a variety of small, typically inexpensive dishes and snacks are served to accompany the alcoholic drinks. But this is not the exact set-up here in Dhaka. I must inform you that it is not a bar and it is not quite an inexpensive restaurant. So far whoever I recommended the place loved it (apart from those who dislike Japanese fusion).

Artificial ‘cherry blossom trees’

As I stepped inside Izakaya, I was greeted by cheerful staff members in Japanese. The interior made me feel like I was teleported to a different country. Filled with artificial ‘cherry blossom trees’ and minimalistic wooden furniture, the place looked so well-designed and sophisticated. It’s a place where you can dine with family and friends. We sat near the window where we enjoyed the view from Level 9. Great ambience.

Artificial ‘cherry blossom trees’

An interesting fact that I heard about Izakaya is that they conduct free sushi workshops for 10 randomly selected interested participants who register for the workshop. So far they’ve held two successful workshops and the third one will take place on March 23, 2019.

As I browsed through the menu, I knew I have to visit this place again because there were so many dishes I wanted to try. I ended up ordering Spicy Salmon Maki Rolls, Tempura Ramen, a Mango Calpis and Matcha Icecream.

The Spicy Salmon Maki Rolls were good but not the best. I liked the fact that there was crab meat also.

’Spicy Salmon Maki Rolls’

The Ramen with two shrimp tempura was spicy, delicious, satisfying and recharging. It is quite difficult to finish the entire one so best to share it with another person.

‘Spicy Tempura Ramen’

The Mango Calpis is a mocktail which I never heard of before. It tasted like mango yogurt. The Calpis is produced by lactic acid fermentation.

‘Mango Calpis’

Later, Matcha icecream was served. I loved the distinct green color. It tasted like creamy green tea vanilla flavor but with a slightly bitter after-taste. I wish the scoop was a bit larger though. It was the perfect ending to the meal.

Homemade Matcha Icecream’

By now, I visited Izakaya at least 4 - 6 times even though I live quite far away. I would recommend you all to definitely try the crispy Fried Nori Beef Tacos, Spicy Chicken Ramen and homemade Black Sesame Ice-cream. I hope to share the review soon

Salma Zakia Bristy was born at Cumilla, Bangladesh. She finished her BFA (Hons) from the Department Print Making, Institute of Fine Arts, University of Dhaka. She got the ‘Grand Award’ in 18th Asian Art Biennale 2018, Bangladesh, said a pres release.

The artist said the artwork ‘A way to break beyond’ is based on the children diagnosed with autism, as well as on the hope and the optimism of their parents.

The exhibition will remain open to all until Tuesday( April 2).

Visiting Hours: Monday to Thursday from 3:00pm to 9:00pm, Friday and Saturday from 9:00am to12:00 noon and 5:00pm to 8:00pm).

London, Mar 20 (AP/UNB) — Smoking high-potency marijuana every day could increase the chances of developing psychosis by nearly five times, according to the biggest-ever study to examine the impact of pot on psychotic disorder rates.

The research adds to previous studies that have found links between marijuana and mental health problems, but still does not definitively pinpoint marijuana as the cause.

Psychotic disorders — in which people lose touch with reality — are typically triggered by factors including genetics and the environment. But experts say the new study's findings have implications for jurisdictions legalizing marijuana, warning they should consider the potential impact on their mental health services.

"If we think there's something particular about (high-potency) cannabis, then making that harder to get a hold of, could be a useful harm-reduction measure," said Suzanne Gage, of the University of Liverpool, who was not connected to the new study.

Researchers at King's College London and elsewhere analyzed data from a dozen sites across Europe and Brazil from 2010 to 2015. About 900 people who were diagnosed with a first episode of the disorder at a mental health clinic, including those with delusions and hallucinations, were compared with more than 1,200 healthy patients. After surveying the patients about their use of cannabis and other drugs, researchers found daily marijuana use was more common among patients with a first episode of psychosis compared with the healthy, control group.

The scientists estimated that people who smoked marijuana on a daily basis were three times more likely to be diagnosed with psychosis compared with people who never used the drug. For those who used high-potency marijuana daily, the risk jumped to nearly five times. The paper was published online Tuesday by the journal Lancet. It was paid for by funders including Britain's Medical Research Council, the Sao Paulo Research Foundation and the Wellcome Trust.

"If you decide to use high-potency marijuana, you should bear in mind: Psychosis is a potential risk," said Dr. Marta Di Forti, of King's College London and the study's lead author. She said it was unknown how frequently people could smoke lower-potency marijuana without raising their likelihood of psychosis, but that less than weekly use appeared to pose no risk.

Di Forti and colleagues estimated that in Amsterdam, about half of new psychosis cases were associated with smoking high-potency pot.

Gage noted that it was possible that people with a family history of psychosis or other risk factors might be more susceptible to developing problems like psychosis or schizophrenia if they used cannabis.

"That could be the thing that tips the scale for some people," she said. "Cannabis for them could be an extra risk factor, but it definitely doesn't have to be involved. If you use cannabis, it doesn't mean you are definitely going to develop psychosis."

Dhaka, March 19 (UNB)- Nothing sounds more delectable than a warm thali (plate) of good Bengali or Indian food when you’re craving something desi and Kolkata’s famous, ‘The Bhoj Company’, ticks all the right boxes when it comes to just that. Luckily for Dhaka residents, Bhoj has a franchise right in this city.

Located at Banani, they have quickly managed to make themselves known to food enthusiasts all over town. This particular visit of mine was to give their Indian dishes a try and boy have I been pleased! Our table ordered all kinds of Kabab you could dream of. From Tangri Kabab to Chicken Reshmi we had it all. However, what I was looking forward to were the classics; Palak Paneer and Butter chicken with some good of naan.

The Palak Paneer is a very traditional Indian dish mostly popular amongst Shakaharis/Vegetarians in India. Upon serving, the vibrant green colour was quick to catch my eye and I couldn’t wait to dig in. My verdict? This dish is probably the best Palak Paneer I have tasted. The ponir cubes had a spongy texture and acted as an amazing replacement of meat. The Spinach was puréed to perfection and had a mellow flavour of different spices. While the dish tasted amazing by itself, the butter naan was highly disappointing. Instead of having an infused flavou of butter to the naan, it was dripping with it to the extent that blobs of oily mess fell on the table when it was being served. Some may prefer it this way but most people don’t so this one was a miss.

The Butter Chicken and Tandoori Prawn were two more such hits! This was not my first time trying their Butter Chicken. I already knew how good it was and awaited the responses of those around me and surely they had caved in. The rich sauce went extremely well with the plain naans and even better with the garlic ones. The mixture of different spices were just enough to be handled in fact, since the dish is cooked with a tomato base and tons of butter, it gives out a taste on the sweeter side.

If there was one prawn dish I would have to recommend you in town, it would probably be this one from Bhoj. Despite of them being medium-big sized prawns and still being intact in their shells, I was surprised how the chef managed to pack so much of flavour into them. The prawns were succulent and cooked to perfection with a slight char flavour to it.

The Daal Makhni was rather a humble looking bucket. It tasted weirdly bitter and below bland. Other misses were probably the Reshmi Chicken, Tandoori Aloo, and Chicken Reshmi. But with the delicious Butter Chicken, Palak Paneer, and Tandoori Prawn I had just eaten. I think I can let these pass for now.

Honolulu, Mar 19 (AP/UNB) — Hawaii would be the first state in the U.S. to ban most plastics at restaurants under legislation that aims to cut down on waste that pollutes the ocean.

Dozens of cities across the country have banned plastic foam containers, but Hawaii's measure would make it the first to do so statewide. The liberal state has a history of prioritizing the environment — it's mandated renewable energy use and prohibited sunscreen ingredients that harm coral.

A second, more ambitious proposal would go even further and prohibit fast-food and full-service restaurants from distributing and using plastic drink bottles, utensils, stirring sticks, bags and straws.

The Hawaii efforts would be stricter than in California, which last year became the first state to ban full-service restaurants from automatically giving out plastic straws, and broader than in Seattle, San Francisco and other cities that have banned some single-use plastics.

Activists believe the foam container measure has a better chance of passing in Hawaii.

"We have this reputation of setting the example for the world to follow, and that's what we're trying to do here," state Sen. Mike Gabbard, lead author of the more ambitious measure, said to the Senate. "Our state can once again take the lead in protecting our environment."

Gabbard, father of Democratic presidential candidate and U.S. Rep. Tulsi Gabbard, said 95 percent of plastic packaging worldwide is thrown out after being used once. In the U.S., 500 million plastic straws are used and thrown out every day, he said.

Discarded, slow-to-degrade plastic is showing up at sea, as in a massive gyre northeast of the Hawaiian islands, and on beaches.

Plastics also contribute to climate change because oil is used to make them, said Stuart Coleman, Hawaii manager for the Surfrider Foundation.

Eric S.S. Wong, co-owner of two fast-food establishments on Oahu, said not being able to serve food in plastic foam containers would drive up his costs at a time when he faces rising health insurance charges for his employees and a possible minimum wage hike that lawmakers also are considering.

He said he'll have to raise prices.

"Now all of the sudden, your family's $30 dining experience became $37 or $38," Wong said.

A package of 200 foam boxes costs him $23, while the same number of biodegradable boxes would cost $57, he said.

Chris Yankowski of the Hawaii Restaurant Association, which represents 3,500 restaurants, said lawmakers are trying to do "too much too fast."

Yankowski, who is also president of Triple F Distributors, argued that good alternatives to plastic products are not yet available. Hawaii's cities and counties also don't provide composting facilities, so there is no organized place to dispose of compostable containers that lawmakers say restaurants should use instead, he added.

"It's almost like we want to do great things for the environment, but we're not ready to handle it when we change it over," Yankowski said.

The Hawaii Food Industry Association, which counts the state's biggest supermarkets and convenience stores as members, initially opposed the foam container ban but now supports it.

The group said in written testimony that it's encountered difficulties coping with varied local regulations and it wants the state to create a consistent standard. Two main counties — Hawaii and Maui — have already adopted plastic foam bans. Maui's took effect on Dec. 31, while Hawaii's takes effect on July 1.

The association still opposes the broader measure, which also would ban plastic garbage bags.

The president of Island Plastic Bags, a Hawaii company that makes plastic bags, said the legislation would prohibit his company from selling trash bags to nursing homes and hospitals as well as restaurants and hotels.

Grocery stores wouldn't be able to sell trash can liners, Adrian Hong said in written testimony. It would create a "public health crisis," he said.

Gabbard said his proposal was in the early stages so lawmakers have time to address such concerns.

The state Senate has passed both bills. They still must get through several House committees and the full House before heading to the governor.

Cindy McMillan, a spokeswoman for Gov. David Ige, said he hasn't stated a position on the measures yet.

Justin Macia, a pharmacist in Honolulu, said he would like people to use less plastic and stop using plastic foam entirely because of how long it takes to degrade. Cardboard containers would be a great alternative, he said.

"It's definitely something that's got to go," he said, after eating a sandwich from a foam takeout box.